What to do with those delicious violets? Try soup and salad!
Violet Pineapple Soup
Recipe from Valentine Floral Creations, 2009. http://www.valentine.gr
4 cups pineapple juice
3 tablespoons quick-cooking tapioca
3 teaspoons sugar
1/2 teaspoon grated lemon peel
2 cups strawberries or raspberries, sliced
1 cup diced orange sections or drained canned mandarin oranges
2 tablespoons orange liqueur
1/2 cup fresh violets
Combine pineapple juice and tapioca, bring to a boil. Remove from heat adding sugar and lemon peel. Cool to room temp. Add fruit, liqueur, and violets. Chill, before serving, add dollop sour cream to each bowl and garnish with a violet.
Recipe from Prodigal Garden. http://www.prodigalgardens.info
2 cups violet leaves, cut into thin ribbons
1 carrot, grated
1 cup mint leaves, chopped fine or minced in food processor
1 cup dried fruit (choice of raisins, dates, craisins, currants, apricot)
1 cup walnuts
1 cup violet blossoms
Dressing: Creamy Violet Dressing is recommended (See entry for Speedwell, and substitute violets for speedwell)
Toss everything together and top with your favorite dressing.